Çiğkofte
3-4 big onions
¼ cup lemon juice
1 lb lean ground beef
2 tomatoes
5-6 cloves garlic
¼ cup canola oil
2 lb fine bulgur (cracked wheat)
2-3 Tbsp salt
5-6 Tbsp isot (crushed hot pepper)
1-2 Tbsp cumin
750 gr red hot pepper paste/ tomato and pepper paste mix
Process the onions in food processor. Then, take it along with bulgur in a large mixing bowl. Rub the mixture in between your palms, to give bulgur a full onion flavor (about 10 minutes). Add pepper paste/ pepper and tomato mix paste, salt, isot and cumin. Keep rubbing all the ingredients in between your palms pressing hard. Then, add the ground beef and push the mixture through the bottom of the bowl strongly. Dip your hands in cold/ ice water occasionally to ease the process. Keep kneading for about 30 minutes and make sure the bulgur is softens enough.
Meanwhile, crush tomato and garlic in the food processor, and then add into the bulgur mixture. Add lemon juice and canola oil as well. Knead for a couple of minutes and grab walnut size pieces or bigger if desired. Place them right inside your palm and squeeze gently to give the right shape as seen in the picture.
Serve with lemon wedges and lettuce leaves.
This recipe yields to 120-130 pieces of cig kofte.
Serving size: 6-8 pieces
Imam bayıldı
Ingredients:
4 medium-sized eggplants
3-4 cloves garlic, chopped
2 lbs tomatoes, blanched, peeled and coarsely chopped
1/2 cup chopped parsley
1 large onion, chopped
1/4 cup, plus 2 tablespoons olive oil
1 teaspoon caster sugar
Fresh ground pepper to taste
1/2 teaspoon salt
Preparation:
Preheat oven to 425° F
Peel eggplants leaving lenghtwise stripes, cut in to 1-inch cubes, soak in salted water for 30 minutes, then drain and dry them.
Using a large pan over medium high heat, sauté onions and garlic in 1/4 cup olive oil until they begin to soften, about 5 minutes. Add tomatoes and parsley, season with salt, pepper and sugar. Reduce heat to low and simmer, covered, stirring ocasionally about 15 minutes.
While sauce is simmiring, place eggplants in a bowl with the 2 tablespoons of olive oil, toss until the eggplant cubes are well coated. Transfer the eggplants to a large sized oven-proof pan and spread out in to one layer. Roast in the oven for about 15 minutes or until browned slightly.
Remove the pan from the oven. Place the roasted eggplants in the baking dish, spread tomato sauce evenly to cover the eggplants.
Bake uncovered for 20-30 minutes, until golden brown and bubbly. Remove from oven
Serve cold and sprinkle with fresh parsley before serving
Rice
Ingredients:
3 cup of rice
2 tablespoon butter
4 cup of hot water
2 teaspoon salt
Recipe:
First, the butter should be melted in the pan. After that, add the rice and saute it about 2-3 minutes. Next, pour the hot water into the pan and bring to the boil. Cook until the rice absorbed all the water. Finally, add to the salt.
Ezogelin Soup Recipe
Ingredients /
2/3 cup red lentil, washed and drained
1/3 cup rice, washed and drained
1/3 cup fine bulgur, washed and drained
1 onion
3 tablespoon flour
2 tablespoon (tbsp) tomato paste
2 tablespoon butter
2 tablespoon sunflower oil
1 tablespoon(tbsp) dried mint
2 cups cold and 6 cups warm water
1 teaspoon salt
1 tsp red pepper flakes
Recipe:
Place red lentil, rice and bulgur in a large pot. Add 6-7 cups warm water. Bring to a boil over high heat. Then close the lid and cook over low heat, till all the grains are cooked for about 20-30 minutes.
Meanwhile, put butter, sunflower oil and onions in a small saucepan. Then add flour and saute till it turns yellow. Stir in tomato paste, mint and red pepper flakes. Cook for 2 minutes and add 2 cups cold water. And then, pour this mixture inside the pot and add salt. Once the soup boils, close the lid halfway and simmer over low heat for about 10 minutes.
Yess😊